Plantain Crackers [AIP]

By mdancause

Recipe by Amanda Torres @ The Curious Coconut

Ingredients

• 1 cup plantain flour
• 1 cup filtered water
• 4 Tbsp extra virgin olive oil coconut oil (olive oil is my favorite, flavor-wise)
• 1 - 2 tsp dried rosemary
• 3/4 tsp garlic powder
• 1/2 tsp unrefined salt
• a sprinkling of ground black pepper

Details

Servings 1
Preparation time 5mins
Cooking time 95mins
Adapted from thecuriouscoconut.com

Preparation

Step 1

Preheat oven to 300F.

Measure plantain flour into a medium-sized bowl.

Add water, oil, rosemary, garlic powder, and salt and mix well with a spoon until all ingredients are well-incorporated.

Line a baking sheet with parchment paper.

Carefully spread batter in a thin, even layer across parchment paper. I found it helpful to plop down a spoonful in several places and then spread them together with the back of the spoon. I use a 20"x13" cookie sheet (the large version of this one) and this batter fills it up completely. You will be spreading the batter thinner than you think you should; you want to almost be able to see the parchment paper through the batter. This ensures that they cook up nice and crisp and don't have a chewy center.

Once batter is evenly spread, sprinkle a few pinches of salt and rosemary on top of the crackers, plus a few grinds of fresh black pepper if you like.

Bake for about 15 minutes, then remove from oven and use a pizza cutter or pasty wheel to score them into the desired size. I make mine about 1.5" wide so that they work well to dip into pate.

Return to oven and bake an additional 45-75 minutes, or until crackers are firm to the touch.

They aren't ready yet if they spring back after pressing on them in the center.

Also, when they are done you will see some oil has started to cook out of the cracker and is sizzling on the surface.

After about 50-60 minutes total cooking time, the crackers on the outside edges may be done while the inner crackers are not. I remove these and return the rest to the oven and check on them about every 10-15 minutes after that, working from the outside in to remove the crispy ones as they finish cooking.

If you did a good job at spreading the batter very evenly, this may not happen to you and they may all finish at about the same time.

Place cooked crackers on a wire cooling rack or in a single layer on plates to cool.

Once, cooled (only takes a few minutes), immediately place in an air-tight container for storage.

This is important so that they retain their crispiness.

If they last this long in your house, they will stay crispy for several days.